Leg of Lamb with Herbs and Mustard

2 tbsp. minced fresh thyme
1/4 tsp. ground bay leaves
1 garlic clove, minced
4lbs. rolled boneless leg of lamb
1¼ tsp. sea salt
1 tsp. white pepper
1/3 cup Dijon mustard
6 rosemary sprigs
1/2 cup water
1/2 cup beef broth

Combine first 3 ingredients, stirring well. Unroll roast; trim fat. Reroll
roast; secure at 1-inch intervals with twine. Cut 10 slits in surface of
roast; stuff thyme mixture into slits. Sprinkle with 3/4 tsp. salt and
pepper. Brush mustard over roast. Cover and chill 12 hours.

Arrange 3 rosemary sprigs crosswise on the rack of a broiler pan, and top with
roast. Arrange 3 additional rosemary sprigs on top of roast. Bake at 425°
for 50 minutes or until a thermometer registers 145° (medium-rare) or
desired degree of doneness. Discard rosemary. Let roast stand 20 minutes
before slicing.

Combine water and broth; add to broiler pan. Cook over medium heat; bring to a
boil, scraping pan to loosen browned bits. Cook 4 minutes or until mixture
measures 1/2 cup; stir in remaining salt. Slice roast; serve with sauce.